1 lb (500 g) cauliflower florets
4 oz (120 g) minced raw chicken breast
1 tbsp plain flour
pinch monosodium glutamate (optional)
2 egg whites
5 fl oz (150 ml) chicken stock
sunflower oil
salt and pepper
2 thin slices cooked ham cut into strips
green part of 2 spring onions cut into strips
4 oz (120 g) minced raw chicken breast
1 tbsp plain flour
pinch monosodium glutamate (optional)
2 egg whites
5 fl oz (150 ml) chicken stock
sunflower oil
salt and pepper
2 thin slices cooked ham cut into strips
green part of 2 spring onions cut into strips
Serve with:
steamed rice
method
1. Bring a large saucepan of water to the boil, add a generous pinch of salt and blanch the cauliflower florets for 5 minutes. Drain and leave to cool.
2. Mix the chicken in a bowl with scant 1 tsp salt, the flour, monosodium glutamate if used, the egg whites and the stock.
3. Heat 3 tbsp oil in a wok or large non-stick frying pan and stir-fry the cauliflower florets over a high heat for 2 minutes. Sprinkle them with a pinch of salt, take them out of the wok with a slotted ladle and keep hot.
4. Add the chicken mixture to the remaining hot oil and keep stirring over a lower heat until it thickens and becomes smooth and creamy. Return the cauliflower to the wok, reduce the heat further and stir for 1-2 minutes.
5. Transfer to a heated serving dish and garnish with the ham and spring onion strips. Serve at once with the steamed rice.
2. Mix the chicken in a bowl with scant 1 tsp salt, the flour, monosodium glutamate if used, the egg whites and the stock.
3. Heat 3 tbsp oil in a wok or large non-stick frying pan and stir-fry the cauliflower florets over a high heat for 2 minutes. Sprinkle them with a pinch of salt, take them out of the wok with a slotted ladle and keep hot.
4. Add the chicken mixture to the remaining hot oil and keep stirring over a lower heat until it thickens and becomes smooth and creamy. Return the cauliflower to the wok, reduce the heat further and stir for 1-2 minutes.
5. Transfer to a heated serving dish and garnish with the ham and spring onion strips. Serve at once with the steamed rice.
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